Author Topic: Persimmons  (Read 1380 times)

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Offline Rudy

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Persimmons
« on: October 31, 2021, 08:54:31 AM »
I tried my first taste of this variety of fruit last week at work. I was told it was a Fuji, but I am not sure that is the correct name as my boss knows nothing about gardening or fruits. Anyway, it was good, still hard and slightly sweet. It had a tough skin and no seeds which I found interesting.  I am interested in learning more before committing myself to getting a tree.

How easy is it to grow in the deep south?  What kind of insects bother it? Would I have to spray for insects? What types are the sweetest?

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Offline TXWatson

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Re: Persimmons
« Reply #1 on: October 31, 2021, 01:53:48 PM »
American persimmons grow wild throughout the south. Most Japanese persimmons are grafted onto American rootstock and do very well. Last year I planted two, Hachiya and Eureka. The Eureka died but the Hachiya is doing well. I plan to dig some of the native trees near my house this winter for rootstock and graft the following varieties - Jiro, Saijo, and Nikita's Gift.
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Offline Rudy

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Re: Persimmons
« Reply #2 on: October 31, 2021, 06:41:59 PM »
It was recommended to get a Eureka by a friend.  Are there different varieties available at the store to try for comparison purposes?
WL: varieties must have closed eye, LSU Strawberry, Azores Dark,Black Bethlehem,BB-10,Black Tuscan,Dark Portuguese,Greek White,Hunt,White Adriatic,Cavaliere,CLBC, Grosse Monstrueuse,Nerucciolo de Elba,Pastilliere,Rockaway Green,Socorro Black,TX Peach,Vista,White Madera #1,Zingerella

Offline opiem10

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Re: Persimmons
« Reply #3 on: October 31, 2021, 07:13:30 PM »
Denise,
     Like you, I only got a taste of persimmon fruit within the last year.   I thought they were good and planted three trees in the spring: Chocolate, Giant Fuyu, and Izu.  All have grown well in NJ and seem to be disease and insect resistant.

     I was told to purchase non-astringent varieties as they can be eaten when firm.   The astringent varieties can only be eaten when fully ripe and soft. 
« Last Edit: November 01, 2021, 08:34:20 AM by opiem10 »
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Re: Persimmons
« Reply #4 on: October 31, 2021, 07:16:09 PM »
American persimmons grow wild throughout the south. Most Japanese persimmons are grafted onto American rootstock and do very well. Last year I planted two, Hachiya and Eureka. The Eureka died but the Hachiya is doing well. I plan to dig some of the native trees near my house this winter for rootstock and graft the following varieties - Jiro, Saijo, and Nikita's Gift.

I'm very interested in growing some too. I've been thinking about Fuyu. I never thought to graft. I may try that next spring. My husband has a friend with a Fuyu. We have wild growing all around our house, but of course the ones conveniently growing in on the perimeter of the front yard are all male trees.

I'd love to know more as you jump into this.
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Re: Persimmons
« Reply #5 on: October 31, 2021, 07:31:57 PM »
I tried my first taste of this variety of fruit last week at work. I was told it was a Fuji, but I am not sure that is the correct name as my boss knows nothing about gardening or fruits. Anyway, it was good, still hard and slightly sweet. It had a tough skin and no seeds which I found interesting.  I am interested in learning more before committing myself to getting a tree.

How easy is it to grow in the deep south?  What kind of insects bother it? Would I have to spray for insects? What types are the sweetest?

I fell in love with persimmons as a child. A wild tree grew in my grandmother's front yard. We have wild American persimmons growing around our property now. Two things about them: 1) you can only eat them fully ripe and soft. Otherwise, they will "tie your tongue". The fruit is bitter and your tongue feels like it has fur on it. 2) There are male and female trees. Although we have many trees growing around the house, most of the ones around my front yard are male. So flowers but no fruit!

I'm learning a lot about.
. persimmons as well, but I'm thinking you may have tried ""Fuyu". It is an Asian variety that is non-astringent. They can be eaten at any point during the ripening stage and will be firm to soft.

So, to be safe, you'd want a non-astringent variety.
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Offline Rudy

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Re: Persimmons
« Reply #6 on: November 01, 2021, 04:35:31 PM »
Today I got half a plastic bag of Eureka persimmon fruits.  I cannot wait to have them ripen up to sample.
« Last Edit: November 06, 2021, 03:06:56 PM by Rudy »
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Offline deerhunter16

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Re: Persimmons
« Reply #7 on: November 17, 2021, 06:09:36 PM »
They are pretty easy to grow in the northeast and require no spraying, I do fertilize at the beginning of season , I grow Nikita’s gift, chocolate, fuyu, and some Italian variety .
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Offline deerhunter16

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Re: Persimmons
« Reply #8 on: November 17, 2021, 06:16:58 PM »
Here is my chocolate very tasty
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Offline Rudy

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Re: Persimmons
« Reply #9 on: November 18, 2021, 02:39:44 PM »
I have tried one of the Eureka's given and it was interesting.  It had a gelatinous texture. When this type of fruit is ripe, is this to be expected?  I just picked up a Fuju and a Hachiya at a local grocery store on the way home today.  I am going to see which one(s) we like the best and possibly plant one of these in the yard.
WL: varieties must have closed eye, LSU Strawberry, Azores Dark,Black Bethlehem,BB-10,Black Tuscan,Dark Portuguese,Greek White,Hunt,White Adriatic,Cavaliere,CLBC, Grosse Monstrueuse,Nerucciolo de Elba,Pastilliere,Rockaway Green,Socorro Black,TX Peach,Vista,White Madera #1,Zingerella

Offline deerhunter16

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Re: Persimmons
« Reply #10 on: November 18, 2021, 05:15:00 PM »
Depending on the variety ,persimmons are either astringent or non astringent .
The non astringent can be eaten like an apple and don’t have to be soft and gelatinous but aren’t as sweet …
The astringent are sweeter but must be completely ripe or you end up with cotton mouth.
John z7a
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Offline AtlantaFig

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Re: Persimmons
« Reply #11 on: November 21, 2021, 05:47:39 PM »
Rudy, I live in Georgia too. I had my Fuyu (Japanese) persimmon in container before planting it in ground this late Summer. I bought mine from Home Depot and it does well and taste good. It is non astringent variety which you can eat it when it is still a little bit soft or you wait when it is completely soft. I just ordered cutting of another variety Rojo Brillante Persimmon to graft it to my Fuyu tree in Spring.
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Offline LaFigGwr2019

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Re: Persimmons
« Reply #12 on: November 21, 2021, 11:40:52 PM »
I too have being looking to purchase a couple of trees.  I want one of each(astringent and non-astringent).  I have being looking for either the Fuyu or Giant fuyu.   For the other I was thinking Nikita’s or Tam, I heard a lot about those varieties.  I have heard about Lowe’s or Home-depot carrying some of those but I have never seen them and I check every yr.  I have always loved them and want to have my own trees.

I have heard about the chocolate fuyu but have not had a chance to taste one.  Very curious what it tastes like....
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Offline Rudy

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Re: Persimmons
« Reply #13 on: November 22, 2021, 11:06:46 AM »
I have had the Eureka variety sitting on my counter for 2 weeks now and they are still not ripe.  My friend picked them too soon.  A couple of them softened up so I tried them.  They were not quite ready in the center so I had the "cotton mouth" sensation.  At this point, I don't think I want an astringent variety because I am not patient enough to wait for them to completely ripen. From what I have seen at my friend's house, the fruits may ripen all at once and then what do you do with all the fruit? The tree was loaded and reminded me of a Christmas tree with orange balls.

The Fuyu can be eaten at a firm stage and was still good tasting so I think I am going to get one of those for sure.  I am wondering if I can get it on a dwarf rootstock or semi dwarf rootstock as I don't want a very large tree.
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Re: Persimmons
« Reply #14 on: November 23, 2021, 08:08:00 AM »
I have fuyu, tanenashi and hachia.
I like both, astringent and not. I make hoshigaki (dehydrated persimmon)  if i have extras.
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